Green ribbon noodles with veal liver and pear ragout

Name: Green ribbon noodles with veal liver and pear ragout
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 6 spring onions (30 g each); 4 Stem(s) Marjoram; 600 g Calf's liver; 2 Pears; 7-10 Tbsp Salt; 7-10 Tbsp Pepper from the mill; 2 TABLESPOONS Flour; 2 TABLESPOONS Oil; 1 TABLESPOON Butter; 100 ml White wine; 300 ml Vegetable broth; 400 g green ribbon noodles

AUTHOR
Bill Macdonald

DIFFICULTY
very easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

6 spring onions (30 g each)
4 Stem(s) Marjoram
600 g Calf's liver
2 Pears
7-10 Tbsp Salt
7-10 Tbsp Pepper from the mill
2 TABLESPOONS Flour
2 TABLESPOONS Oil
1 TABLESPOON Butter
100 ml White wine
300 ml Vegetable broth
400 g green ribbon noodles

Directions

1
Clean, wash and cut the spring onions into rings. Wash marjoram, shake dry and chop finely. Liver clean, wash, dab dry and cut into pieces. Pears wash, dry grate, quarter. Remove core. Cut pears into slices of about 1/2 cm thickness
2
Season liver in a bowl with salt, pepper and marjoram. Add flour and mix in. Heat oil in a large coated pan. Fry the liver in it in 2 portions for 3-4 minutes while turning. Remove liver from the pan. Steam pears in frying pan with butter for about 1 minute. Deglaze with white wine. Add liver. Pour in broth. Let simmer for about 10 minutes at low heat. After about 5 minutes add half of the spring onions
3
In the meantime, prepare the pasta in boiling salted water according to the instructions on the packet. Season the ragout with salt and pepper. Drain the noodles. Arrange with ragout on plates. Sprinkle with spring onion rings and pepper from the mill